More than 15 years of experience in international Fresh Produce transport
United States
United States
The maritime route from Tampa to Long Beach is ideal for transporting fresh produce and chilled food, ensuring that temperature-sensitive items remain in optimal condition throughout the journey. Utilizing ocean freight allows for the efficient movement of large volumes, which is essential for maintaining competitive pricing on perishable goods. The extended journey provides ample time for careful handling and monitoring of refrigerated containers, further enhancing the quality of the frozen food being delivered.
Tampa's port is equipped with advanced cold storage facilities and specialized loading docks tailored for perishable shipments, ensuring that fresh and frozen goods are promptly processed and loaded. Similarly, Long Beach boasts a robust infrastructure with state-of-the-art refrigeration systems and efficient distribution networks, facilitating seamless transfers to local markets. Both ports are strategically located, providing excellent connectivity to major highways and railways, which supports quick access to retailers and consumers.
Comparative analysis of origin and destination capabilities.
Exporters must comply with U.S. Export Administration Regulations (EAR) and any applicable ITAR controls
All inbound cargo is subject to U.S. Customs and Border Protection rules, including timely filing of the Importer Security Filing (ISF) and correct HS classification.
DNA Expert Assessment
Low - Domestic or FTA Route
Very High - Requires Specialized Care
When shipping from Tampa to Long Beach, prepare for the Atlantic Hurricane Season (June-November) by building in buffer days and securing alternative ports during peak storm activity (August-October). Additionally, plan for tight capacity and higher rates during the North American Summer Holiday Peak (late June-early September), and confirm vessel space well in advance for the Black Friday and Christmas Retail Peaks (mid-November to December). Lastly, coordinate closely with weather conditions and adjust schedules accordingly during the North Pacific Winter Storms (December-March).
When shipping perishable goods, correct packing is critical to control temperature and moisture. Our team suggests using Insulated cartons with phase-change packs for chilled bever...
Preserving the cold chain for chilled food demands tightly controlled handling. Reduce door-open time during loading and unloading so Reefer cargo does not warm or condense. Indust...
For larger volumes of fresh produce, selecting the correct container type is critical. Our logistics team recommends Integrated reefer containers for mixed loads of chilled beverag...
Transporting fresh food often demands additional documentation beyond a standard commercial invoice. Depending on destination, you may need sanitary certificates, temperature-contr...
Before pickup, hold fresh produce at the correct temperature: typically 0–4°C for chilled food and −18°C or below for Frozen food. Avoid storing Fresh produce directly on the floor...
Transporting fresh produce successfully demands a continuous cold chain. Use thermal containers with the right amount of gel packs for Chilled food or dry ice for frozen goods, pre‑chill products before packing, and choose a time‑definite service. Clearly mark boxes as “Perishable” and specify the required temperature so carriers handle them as temperature-controlled freight.
Yes, frozen goods can often be shipped with dry ice by air, but dry ice is regulated as a dangerous good. Airlines have limits on how much dry ice is allowed per package and per shipment, and labels must show the net weight of dry ice and UN1845 markings. Our compliance team recommends checking carrier and destination rules in advance and combining dry ice with insulated packaging to keep Frozen food at temperature while staying within dry‑ice limits.
Standard cargo policies may restrict coverage for temperature-related loss on fresh food and frozen food. Insurance specialists generally recommend arranging a policy that specifically covers temperature deviation and spoilage, and declaring the full value of your Reefer cargo. Keep packing records and temperature logs; insurers often require proof that correct handling was used before honoring claims.
Most chilled beverages should stay between 0–4°C, while many Frozen food products must remain at −18°C or colder. Exact ranges depend on the product type and local regulations. Always verify requirements for each item and specify the target range on booking instructions and labels so your Reefer cargo is set correctly.
You can sometimes mix chilled food and Frozen food in the same load, but only if your container or vehicle can maintain separate temperature zones. Chilled food typically needs temperatures above freezing, while Frozen goods must stay well below zero. If only one temperature setpoint is available, We recommend separating them into different temperature-controlled shipments to avoid freezing perishable goods or partially thawing frozen items.
When shipping fresh and frozen food, it is essential to maintain appropriate temperature controls throughout the journey. This includes using refrigerated containers for chilled items and frozen containers for frozen goods to prevent spoilage. Additionally, proper loading techniques should be employed to ensure air circulation and avoid any damage to the products during transit.
The shipping of fresh and frozen food requires compliance with U.S. regulations, including a bill of lading, a commercial invoice, and any relevant health certificates. It is also important to ensure that the products meet the Food and Drug Administration (FDA) requirements for food safety and labeling, as well as customs declarations for the shipment.
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Our document features are able to auto-tag and organize bills of lading, customs forms, and invoices so you no longer need to hunt through folders or inboxes.
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